【Focaccia Bread】-【弗卡夏面包】

【Focaccia Bread】
by MaomaoMom

Focaccia is an easy and delicious Italy bread. It is crispy outside with garlic and herb topping and soft inside.

弗卡夏面包F2 【Focaccia Bread】 【弗卡夏面包】

Prepare time: 20 minutes
Cook time: 20-25 minutes
Stand time: 2-3 hours
Level: Medium
Serves: 16 servings

Ingredients:
Dough:
1) 1 cup & 1 tbsp lukewarm water (255g), 1/2 tsp sugar, 1.5 tsp ast rising yeast
2) 2 ¼ cups unsifted all purpose flour (360g), ¼ tsp salt;
3) 2 tbsp olive oil;
Topping:
4) ½ tsp thyme, ½ tsp rosemary, 1/6 tsp ground black pepper, 2.5 tbsp freshly minced garlic, ½ tsp sea salt, 3-4 tbsp olive oil;
Others:
13×9-inch baking dish.

Directions:
1: Place all ingredients of Ingredient 1) in a container, mix well and let it stand for 10 minutes. Measure flour and salt of Ingredient 2) in a medium size bowl (Picture 1). Pour in the yeast water mixture to form soft dough (Picture 2). Add 1.5 tbsp olive oil (Picture 3) and knead the dough for about 5-8 minutes until smooth and elastic. Rub 0.5 tbsp olive oil on the top (Picture 4), cover with a damp cloth then set aside in a warm place.

2: When the dough doubles in volume (Picture 5), spread 1 tbsp olive oil on the bottom of the baking dish. Place the dough inside the baking dish (Picture 6) and press it out to cover the dish (Picture 7). Dimple the bread with your thumb. Cover with plastic wrap and let it stand in a warm place for 30-45 minutes.

弗卡夏面包1 【Focaccia Bread】 【弗卡夏面包】

3: Preheat oven at 400F. Sprinkle evenly all ingredients of Ingredient 4) on top and drizzle 2-3 tbsp olive oil (Picture 8).

4: Bake for 20-25 minutes until the top turns golden. Let it cool for 3-5 minutes, then transfer it onto a rack to cool for a few minutes before serving.

弗卡夏面包F1 【Focaccia Bread】 【弗卡夏面包】

Tips:
Microwave leftover focaccia 15-25 seconds then toast it before serving.

pf button big 【Focaccia Bread】 【弗卡夏面包】

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49 Responses to 【Focaccia Bread】-【弗卡夏面包】

  1. Liu min says:

    毛毛妈,在你的厨房潜了很久了,今天的这个面包太吸引我了,我们这里已经晚上了,但我恨不得立马掀被而起冲到厨房,呵呵!想问一下,如果我用的不沾模具,还需要抹油吗?你只是为了不沾抹油吗?谢谢!

  2. Liu min says:

    谢谢毛毛妈!

  3. Jenny says:

    毛毛妈,发酵好后从盆里拿出来时,盆上是不会有面粘上的对吗

  4. Jenny says:

    睡觉前做好了,一口气吃了两块,口感不错。推荐!谢谢毛毛妈:)

  5. Amy says:

    上层香料提到的香料可以用Mixed Herb吗?

  6. KAIXIN says:

    这个很有吸引力地说!会认真学习!

    谢谢!

  7. Jenny says:

    昨天又做了,好吃。不那么甜,还可以自己配喜欢的馅料

  8. susan says:

    毛毛妈,您这里用的 dry ½ tsp thyme, ½ tsp rosemary 是不是就是ground? 两者有什么不同吗? 有没有link样品看一下,谢谢毛毛妈.

  9. susan says:

    谢谢毛毛妈

  10. Na says:

    毛毛妈好,请问用酵母发酵现烤面包能马上吃吗?国内有说刚烤好的面包由于酵母末停止发酵不能吃,对胃不好,必须凉了吃,可我看国外都是烤好了就能吃呀?您也有说趁热吃。到底能不能热吃,国外面包发酵的酵母是干酵母吗?我用的是国内安琪的。我总觉得热面包香啊。

  11. Sue says:

    毛毛妈,我今天做了这个面包。吃起来有点chewy.是因为我和面时间长了吗?我没有用手和,而是用的搅拌机。

  12. hannazhou says:

    毛毛妈,我做了这个面包,是挺容易做的,只是我的粗盐(是否就是海盐?)撒上去以后,烤好后,还是一粒粒的原样,没有融化,吃的时候,容易掉下来,所以面包味道很淡,我可以放一般的盐吗?还有看图片你上面怎么有红色的香料?我的怎么没有这个颜色呢?

  13. hannazhou says:

    谢谢毛毛妈,那我下次用一般的盐试下看。

  14. Jane says:

    毛毛妈,请问我能用面包机和面吗?

  15. Llmm says:

    毛毛妈,百里香和迷迭香的英文是什么?

  16. Cathy says:

    一定要用玻璃烤盘吗?国内只买到一般的烤盘

  17. Cathy says:

    如果我烤一半的量,烤的时间要变吗?谢谢

  18. Cathy says:

    毛毛妈,今天烤的吃起来有点粘是为啥呢?面包里孔挺大的

  19. maggie says:

    我是用新鲜蒜做的蒜蓉, 结果烤完有点发黑了,怎么办?

  20. 心桥 says:

    请问毛毛妈:如果用whole wheat 面粉做可以吗?谢谢。

  21. 心桥 says:

    谢谢答复,但是还想麻烦一下,面筋粉的英文名称是什么呀?再次感谢。

  22. 心桥 says:

    谢谢回复。先生是糖尿病患者,所以,不能吃精米白面,可是又特别喜欢你的菜谱,这回就有救了。再次感谢。

  23. Michelle huang says:

    毛毛妈: 这个好像超吃油哦,算不算得上是蒜蓉包呢?

  24. Ying Liu says:

    谢谢毛毛妈的菜谱。好像蒜蓉有点苦,看起来也没焦啊。总的来说面包还是很美味的。

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